Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K

Journal of Food Engineering

Volumn 68, Issue 3, 2005, Pages 377-383

  Deumier, François ^a,c   Bohuon, Philippe ^a,b  

^a CIRAD   (France)

^b AGROPARISTECH   (France)

^c ITAVI   (France)

Author keywords

Concentrated solutions; Density; Glucose syrup; Sodium chloride; Viscosity; Water activity

Indexed keywords

FOOD PRODUCTS; GLUCOSE; POLYNOMIALS; SODIUM CHLORIDE; TERNARY SYSTEMS; VISCOSITY; WATER;

CONCENTRATED SOLUTIONS; DEHYDRATION-IMPREGNATION SOAKING (DIS); GLUCOSE SYRUP; WATER ACTIVITY;

FOOD PROCESSING;

EID: 10644283732     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.013     Document Type: Article

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